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Thursday, June 29, 2006

Shells with Tuna and Peppers

Ingredients
1 jar (7 oz.) roasted red peppers, drained and cut into thin strips
1 can (6.5 oz.) solid white tuna packed in water, drained
1 jar (6 oz.) marinated artichoke hearts, drained and sliced
1/4 cup chopped fresh mint
2 tablespoons olive oil
1 tablespoon drained capers
1 teaspoon minced garlic
1 pound dried shell or cavatelli pasta, cooked according to directions

2 teaspoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Combine red peppers, tuna, artichoke hearts, mint, oil, capers and
garlic in large serving bowl. Add hot pasta and toss. Stir in vinegar,
salt and pepper. Makes 6 servings.

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